• Gather all the ingredients. For the steamed rice, please note that ¾ cup (150 g, 1 rice cooker cup) of uncooked Japanese short-grain rice yields 2¼ US cups (330 g) of cooked white rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
  

To Make the Tomato Sauce

• In a small saucepan, add 3 Tbsp ketchup, 3 Tbsp tomato paste, and 2 Tbsp water.
  
• Mix well to combine. If the sauce is too thick, add more water.
  

To Prepare the Ingredients

• Cut 6 oz chicken thigh into small pieces, roughly ½-inch (1.3-cm) cubes.
  
• Sprinkle ⅛ tsp freshly ground black pepper and ⅛ tsp Diamond Crystal kosher salt.
  
• Chop ¼ onion.
  
• Cut off the end of 3 mushrooms and slice them thinly.
  

To Make the Fried Rice

• Heat 1 Tbsp unsalted butter in a large frying pan over medium heat and add the chopped onion.
  
• Sauté the onion until tender, then add the chicken.
  
• Cook until no longer pink. Then, add the sliced mushrooms.
  
• Add the tomato sauce and combine well with the ingredients.
  
• Add 2 cups cooked Japanese short-grain rice and combine with the sauce until it is well coated.
  
• Add 2 Tbsp green peas and give a final toss.
  

To Serve and Store

• If you have an omurice mold, fill the mold with the fried rice, pressing down with a spatula without making the rice mushy.
  
• Flip onto the plate and release the mold.
  
• Put 6 green peas on top (to replicate the Chicken Fried Rice shown in Netflix® Midnight Diner). Enjoy!
  

To Store

• Store the leftovers in an airtight container and store in the refrigerator for up to 2 days.